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At triple “W,” we love Oregon hazelnuts. So last week, we had an over-the-top moment. Lucky us. We got the Oregon grower, Darlene Chambers (left hand side of the photo above), and renown cookbook author, Jan Roberts-Dominguez, together to talk hazelnuts and preview the new “Oregon Hazelnut Country” cookbook. Jan is a talent. She researched, wrote and designed the recipes/stories for this unique cookbook. She also included many of her beautiful watercolors sprinkled throughout the cookbook’s recipes and stories.
Interesting factoid: Oregon produces over 99% of the nation’s domestic crop of hazelnuts (also known as filberts).
We were lucky enough to have Jan sign the book and, to our surprise, she included in the cookbook the recipe for “Rogue River Salad”–and the story behind the recipe. See, about a year ago, triple “W” contacted Jan after seeing her recipe for Jan’s hazelnut caramels. We figured if she could create something that great with sugar, she might be able to improvise a unique hazelnut river salad–designed just for our lucky Rogue River guests. And that’s exactly what Jan did. Below is the fabulous recipe she created especially for Whitewater Warehouse’s lucky river guests but you’ll love it too–on or off the river.
Want to get your hands on this unique cookbook? You can order it through the Oregon Hazelnut Marketing Board or directly off Jan’s own website. Price is $24.95 plus shipping. Want to read a longer review of Oregon Hazelnut Country before buying it? Click here for more information about the Oregon Hazelnut Country cookbook.
Roasting Oregon hazelnuts for our upcoming Rogue River rafting, kayaking and hiking trips. Yum. Straight from the mid-Willamette Valley’s Chamber family hazelnut orchards. In this blog, we’ll show you how we roast and prepare our Oregon hazelnuts (also known as filberts) for our Rogue River rafting, kayaking and hiking guests. We serve these before dinner to guests on our Rogue River trips! The photo (above) shows the nuts in raw form.
The photo above shows the nuts after roasting in a 325 degree oven for 30 minutes. The husks are starting to split.
We use a clean tea towel to gently massage the skins off the nuts. This part takes patience but most of the skins will come off. We use the skins for a bit of mulch in our gardens (reuse, recycle!)
Once the skins are mostly off, take the best quality olive oil that you can afford and drizzle the nuts with the oil…not too much.
Next, we like to sprinkle the nut/olive oil mixture with a fine Mediterranean Sea Salt. Actually, any sea salt will do. If you like bigger pieces of salt, you can use a bigger grain sea salt.
Last we sprinkle with a “Garlic Lover’s Garlic” which is all natural and salt free. This is a fantastic product make by Oregon Flavor Rack out of Eugene, Oregon. Check out their website at: http://www.spiceman.com
Once all this is done, we vacuum-seal the nuts and stick them in our freezer until the Rogue River trip begins. YUM-A-LICIOUS!
About the Author: Joy Henkle owns and operates White Water Warehouse (WWW) with her husband, Bob Meister. Ever-interested in making their Oregon Rogue River rafting, kayaking, and hiking trips part of a very special Oregon vacation experience for their guests, Joy writes this blog to educate and inform guests and readers about southern Oregon’s fascinating people, places, foods, and festivals. Questions? Joy can be reached at 1-800-214-0579 or fun@whitewaterwarehouse.com
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